Chocolate Cake with Almonds and Raspberries

Lorenza Ávila
Lorenza Ávila
This chocolate cake has a delicious chocolate frosting with candied almonds. It is decorated with raspberries.
Reviewed by Editorial Team of Kiwilimón
3.6
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5 comentarios
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Ingredients
4
Servings
  • 180 grams flour 180 grams flour
  • 3 teaspoons yeast 3 teaspoons yeast
  • pinches salt pinches salt
  • 225 grams unsalted butter 225 grams unsalted butter
  • sugar sugar
  • 1 1/2 tablespoons liquid vanilla 1 1/2 tablespoons liquid vanilla
  • 5 eggs 5 eggs
  • 75 milliliters cow's milk 75 milliliters cow's milk
  • cocoa cocoa
  • 300 grams semisweet chocolate, grated 300 grams semisweet chocolate, grated
  • 3 tablespoons unsalted butter 3 tablespoons unsalted butter
  • 2 tablespoons whipped cream 2 tablespoons whipped cream
  • 100 grams caramelised almonds
  • 200 grams raspberries 200 grams raspberries
  • chocolates, grated for decoration chocolates, grated for decoration
Preparation
1h 30 mins
0 mins
Low
  • Mix the flour, cocoa, salt, and baking powder in a bowl.
  • Beat the butter with the sugar in another bowl until it has a fluffy texture.
  • Add the vanilla and eggs one at a time to the butter mixture and beat well.
  • Combine both mixtures in a bowl, alternating with the milk until a smooth batter forms.
  • Pour the batter into a previously greased and floured mold. Bake at 200 degrees for 1 hour.
  • Let cool and unmold.
  • For the frosting, melt the chocolate with the butter in a double boiler and stir in half of the chopped candied almonds.
  • Pour the chocolate over the base of the cake with the raspberries and smooth it out with the help of a spatula.
  • Reserve in the refrigerator.
  • Decorate with grated chocolate and raspberries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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